Description
Rose & Pistachio Custard Tart is an elegant layered dessert featuring a crisp pistachio pastry base, silky vanilla custard filling, and a delicate rose-scented raspberry jelly topping. Finished with chopped pistachios and edible rose petals, it’s a refined centerpiece perfect for celebrations and afternoon tea.
Ingredients
- 1/2 cup pistachios (plus extra finely chopped for decoration)
- 1 1/2 cups plain flour
- 2 tablespoons icing sugar
- 150 g butter, chilled and cubed
- 1 tablespoon iced water
- Edible rose petals, for serving
- 3 cups whole milk
- 1 teaspoon vanilla bean paste
- 6 large egg yolks
- 2/3 cup caster sugar
- 1/4 cup cornflour
- 2 tablespoons plain flour (for custard)
- 4 fresh raspberries
- 1 1/2 tablespoons caster sugar (for jelly)
- 1 1/4 cups water
- 3 teaspoons powdered gelatine
- 2 tablespoons just-boiled water (to dissolve gelatine)
- 2 teaspoons rosewater
Instructions
- Process pistachios into fine crumbs. Add flour and icing sugar and pulse to combine. Add butter and pulse until mixture resembles breadcrumbs. Gradually add iced water until dough forms.
- Shape into a disc, wrap, and refrigerate 30 minutes.
- Roll out pastry to 4 mm thickness and line a greased 23 cm tart pan. Trim edges and refrigerate 30 minutes.
- Preheat oven to 180°C. Blind bake pastry for 20 minutes, remove weights, and bake 15 more minutes until golden. Cool completely.
- Heat milk and vanilla until just below boiling.
- Whisk egg yolks and caster sugar until pale. Add cornflour and flour; whisk smooth.
- Gradually whisk warm milk into egg mixture. Return to saucepan and cook, stirring, until boiling and thickened. Simmer 2 minutes.
- Pour custard into cooled pastry shell and smooth. Refrigerate 2 hours until firm.
- Blend raspberries, sugar, and water. Strain to remove seeds.
- Dissolve gelatine in just-boiled water, then stir into raspberry mixture along with rosewater.
- Carefully pour jelly over chilled custard. Refrigerate at least 2 hours until fully set.
- Decorate with chopped pistachios and edible rose petals before serving.
Notes
- Prepare a day ahead for best results.
- Do not freeze, as custard and jelly may separate.
- Ensure gelatine is fully dissolved to guarantee proper setting.
- Use hot water-dipped knife for clean slices.
- Store refrigerated up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 190 mg
